white chicken chili

I love this recipe. It’s lighter and brighter than your typical chili while still being such a comfort food! Carrot, sweet potato, celery, onion and garlic lend probiotic-friendly fiber to help grow your inner garden. Protein-rich tender pulled chicken satiates, and spices lend an anti-inflammatory hand. And of course, bone broth champions gut and skin health.

Also…. it’s dairy-free! But shhhh. No one you’re making it for needs to know, as they won’t be able to tell.

Forgive my mediocre picture. If I’m going to keep up with this blog, I have to keep the mantra…”perfect is the enemy of good.”

Btw, if you’re in San Francisco Bay Area or Nashville, our private chefs and meal delivery chefs will gladly make this for you!

In an instant pot:

2lbs boneless chicken thighs

3 cups water

1 teaspoon salt

Pepper to taste

3 bay leaves 

In a blender:

1/2 cup cashews (more if you want it thicker and creamier)

Broth to cover by 1 inch 

Pinch salt 

On the stove:

3 Tablespoons fat of choice (olive oil/ butter/ duck fat)

1 large onion, large diced

4 ribs celery, minced 

1 medium diced sweet potato or regular potato (optional)

3 large carrots, peeled and thinly sliced

Salt and pepper 

5 cloves garlic, smashed and minced

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon (or more if youre fiery) red chile powder

1 14oz can Muir Glen diced tomatoes (optional)

Broth, preferably homemade or Kettle and Fire

Lime juice to taste

Toppings:

Avocado

Jalapeño

Radish

Pumpkin seeds

Cilantro

Lime 

Siete chips 

LET’S DO THIS!

In the instant pot, place chicken, water, salt, bay leaves, and pepper and pressure cook on high for 20 mins.

In a blender, place cashews, broth to cover by 1 inch, salt and pepper. Let it sit while you prep other ingredients.

In a large, heavy-bottomed pot on the stove, melt your butter/ oil on medium. Sautee onions for 5 minutes (season each new veggie with salt as you go!), then add celery, carrots, optional sweet potatoes and sautee for another 5 minutes. Some browning is good here so turn up the heat if needed! 

Add garlic, cumin and chili powder to cook for 30 seconds, then add optional canned tomatoes and broth to cover by 2 inches. Let simmer for 15-20 mins, until veggies are soft.

Add in cooked chicken from instant pot along with the liquid and cook for 3 more minutes.

Blend cashews until super creamy. Add that in, give it a stir, add lime to taste!

Top with gooodies and enjoy 💛

*1 carton of Kettle and Fire broth should be enough, and water works in a pinch!

Makes 5-6 servings